• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.11-16
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• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• 한국식품과학회지
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• 제35권4호
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• pp.696-701
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• 2003

메벼품종인 화청벼와 남풍벼, 그리고 찰벼품종인 신선찰벼와 화청찰벼 등 4품종의 볍씨를 각각 $27^{\circ}C$에서 3일간 발아시켜, 발아에 따른 전분입자의 이화학적 특성 변화 및 전분가수분해 효소의 활성을 각각 비교하였다. 전분분자 중 아밀로오스 분자 유래의 긴 포도당 사슬의 양이 발아와 더불어 메벼품종에서는 줄어들고 있었으며, 찰벼 품종에서는 증가하고 있었다. 아밀로펙틴 분자 유래의 포도당 사슬길이 분포는 찰벼와 메벼 품종에 관계없이 발아와 더불어 중합도 130이상인 사슬의 길이가 현저하게 감소하여 감소된 만큼 중합도 $33{\sim}66$정도의 사슬의 길이가 증가하고 있음을 알 수 있다. 그리고 A chain 분획 유래의 짧은 사슬의 양은 감소하고 있었으며, 이에 비해서 중합도 $14{\sim}33$ 정도의 사슬길이가 증가하고 있음을 알 수 있었다. 그리고 전분입자의 결정화도는 발아와 더불어 약간 낮아지고 있었으며, 호화개시온도 및 호화종료는 또한 약간 감소하고 있었다. 3일간 발아시킨 벼의 ${\alpha}-amylase$의 활성은 맥아에 비해서 활성이 높게 나타났으며, 특히 신선찰벼의 활성이 상당히 높아, 맥아보다 약 2배 정도의 활성을 나타내고 있었다. 이에 비해서 ${\beta}-amylase$의 경우는 메벼보다는 찰벼 품종들의 활성이 높기는 하지만 비교군인 맥아에 비해서 상당히 낮은 활성을 나타내고 있었다.

• 대한영양사협회학술지
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• 제8권4호
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• pp.342-358
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• 2002

The purpose of this study was to investigate differences of food preference and nutrient intake of students between elementary school and middle school in the same area and to provide data for better school food service. The subjects were 486 students, third to sixth grade of 3 elementary schools and first to second grade of 1 middle school in Nam jeju gun, Jeju, and the survey was conducted during June 1999. Food preference was assessed using questionnaires and 24-hour food intake was assessed using dietary record method. Data of weight and height were obtained from annual physical examination conducted at schools in May 1999. All the variables were compared among 3 groups in each gender: third and fourth grade elementary school(ES3,4), fifth and sixth grade elementary school(ES5,6), and first and second grade middle school(MS1,2). The results were summarized as follows. The average height, weight and BMI for the 3th grade boys in elementary schools met the national averages, but those of the others are below the national averages. Although general pattern of food preference looked similar among groups, food preference scores were significantly different among groups in 38 kinds foods for boys, and 27 kinds of foods for girls. MS1,2 group showed significantly lower food preference scores for most of foods as compared to those of ES3,4 and ES5,6 in both genders. Students of higher grade took more starch foods such as instant noodle, stewed rice cake and snacks. Average energy intakes of all the groups except MS1,2 girls were lower than recommended dietary allowances(RDA), and average intakes of protein, vitamins B1 and C met RDA, but the other nutrients were taken less than RDA and especially the intakes of iron, calcium and vitamins B2 were poor. Most of nutrients taken by school food service meal provided a major proportion of intakes. In conclusion, students of middle school were more particular about their foods served at school food service and marked lower food preference score than elementary school children and more conscious about their weight and appearance. These points should be reflected in planning food service menu at middle school.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• 한국식품과학회지
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• 제35권4호
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• pp.748-751
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• 2003

2002년 4월 스웨덴의 국립식품청인 SNFA(Swedish National Food Administration)에서 발암의심 물질인 아크릴아마이드가 식품에서 검출되었다고 보고하였다. 그 후 영국, 노르웨이, 스위스, 독일, 미국, 일본, 캐나다 등에서 가열 처리된 식품 중 아크릴아마이드 생성을 확인하였다. 이에 본 연구에서는 미국 FDA에서 추천하는 Liquid chromatography-tandem mass spectrometry(LC-MS/MS) 방법을 이용하여 국내 식품의 아크릴아마이드 검출양을 모니터링하였다. 모니터링 결과, 원료식품인 생감자와, 쌀을 원료로 하여 가열한 밥에서는 아크릴아마이드가 검출되지 않았으며, 도넛은 <30, 36 ppb 검출되었다. 건빵은 854, 1081 ppb 식빵에서는 <30 ppb, 시리얼은 $51{\sim}283\;ppb$ 검출되었다. 감자칩과 감자스낵은 $598{\sim}1709\;ppb$, 비스킷은 $115{\sim}241\;ppb$, 후렌치 후라이는 $341{\sim}1896\;ppb$ 검출되었다. 커피는 $160{\sim}220\;ppb$, 초코릿은 $47{\sim}63\;ppb$ 검출되었다.

• 한국식생활문화학회지
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• 제12권5호
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• pp.463-468
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• 1997

Starch plays an important role in textural quality of infant food which is mainly affected by retrogradation of starch during storage. The acetylated rice was prepared and its physicochemical properties were evaluated to improve the textural quality of infant food when added. When the rice powder was reacted with acetic acid with its increasing concentration from 0.1 M, 0.2 M to 0.3 M, the amount of acetyl group and degree of substitution were increased by 0.39%, 0.8% and 1.27%, and by 0.0014, 0.031 and 0.048, respectively. The initial gelatinization temperature of rice paste determined by amylograph was decreased from $79.5^{\circ}C$ of unmodified rice to $67.5^{\circ}C$ of acetylated rice whose DS is 0.048. The apparent and maxium viscosity of rice paste at $95^{\circ}C$ before and after modification were increased from 92 B.U. to 201 B.U. and from 100 B.U. to 236 B.U., respectively, The degree of retrogradation and rate of syneresis were decreased from 28.7 to 18.8 and from 0.47% to 0.25%, respectively with increased by DS from 0 to 0.048. The digestibility rate of rice powder decreased from 9.19 of natural rice powder to 7.54 of acetylated rice powder whose DS is 0.048. In United State, there is no serious problem in total digestibility because only 4% of modified rice powder is added in production of infant food.

• Food Quality and Culture
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• 제3권2호
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• pp.69-73
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• 2009

Sun-cuisine is a traditional Korean side dish. This study examined the methods used to prepare Sun-cuisine in 11 Korean recipe books published over the last 100 years. The main ingredients of Sun-cuisine were typically vegetables, fins, fur, feathers, meat, legumes and mushrooms dipped in wheat flour or mung bean starch powder and stuffed with various minor ingredients known as "so". These dishes are highly seasoned and boiled in meat stock or steamed in a double boiler, after which they were sprinkled with toppings. Various materials are used as the main ingredients. When vegetables were used as the main ingredients, they were sprinkled with salt, sliced and stuffed with beef or mushrooms. Meat stock was then poured on top of the vegetables and they were steamed. A total of 38 food materials were used as the minor ingredients, while 25 materials were used as seasonings and six foods were used as toppings. Pine nuts were widely used as a minor ingredient, seasoning and topping. Sun-cuisine is generally made using various powders such as starch or wheat flour. Sun-cuisine was a kind of royal court food in the past that was served as a side dish. Recently, Sun-cuisine is eaten less often because its cooking process is too delicate and complicated. Therefore, additional studies to enable the modernization of the Sun-cuisine cooking process should be conducted with the goal of revitalizing the beauty and taste of this traditional food.

• 한국식품저장유통학회지
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• 제12권1호
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• pp.23-27
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• 2005

분리 대두단백질과 옥수수 전분을 혼합한 복합 필름의 막 특성을 이용하여 메추리알을 코팅하고 저장성 향상 및 품질 유지를 증대시키고자 하였으며 복합 필름을 복합조리식품(샌드위치)에 적용하여 식빵의 품질을 유지하기 위한 저장 실험을 하였다. 메추리알에 필름 용액을 코팅시킨 후 저장 중 Haugh unit yolk index, 중량변화를 측정하였다. $25^{\circ}C,\;50\%\;RH$로 조절된 incubator에서 20일간 저장된 대조구와 복합 필름으로 코팅된 메추리알의 Haugh unit, yolk index를 측정한 결과 코팅 처리된 메추리알이 감소율이 적었으며, 중량 변화에서도 복합 필름으로 코팅된 메추리알이 대조구 보다 더 낮은 중량 감소를 나타내었다. 샌드위치 사이에 복합 필름을 넣고 부재료의 수분이 식빵으로 이동하는 현상을 알아본 결과 12시간 후 복합 필름은 $5\%$의 중량 증가를 나타내었으며 대조군은 $31\%$ 중량 증가를 보여 복합필름이 대조군 보다 수분 이동을 억제시킬 수 있음을 알 수 있었다. 그러므로 SPI/CS 복합 필름 용액을 이용하여 난류에 코팅하면 제품의 품질 유지 및 저장성을 향상시킬 수 있을 것으로 기대되고 복합조리 식품에 적용할 경우 부재료의 수분이동을 막아 빵의 눅눅해짐으로 인한 품질 저하와 저장성을 향상시킬 수 있을 것으로 기대된다.

• 한국식품과학회지
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• 제46권3호
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• pp.269-275
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• 2014

메밀로부터 분리한 메밀단백질(BWP)을 토끼에게 면역하여 생산한 특이항체를 이용하여 가공식품 중 메밀의 검출을 위한 간접경합 효소면역측정법(ciELISA)을 확립하였다. 이때, BWP의 검출범위는 $0.05-100{\mu}g/mL$이었다. 특이항체 교차반응 결과, BWP, 메밀가루, 통메밀에 대한 반응성은 각각 100, 17.9, 11.8%를 나타내었으며 그 외 곡물 14종에 대한 반응성은 거의 나타나지 않아 메밀에 대한 특이성이 매우 높았다. 메밀가루는 $60-90^{\circ}C$에서 반응성이 평균 83.0%를 나타내었으며 $100^{\circ}C$에서는 44.5%로 반응성이 감소하였다. 메밀가루에 대한 spike test에서 메밀 생면, 삶은 면, 묵, 메밀곡물가루에서 평균 분석회수율이 각각 99.1, 98.6, 81.1, 104%로 매우 높게 나타났다. ciELISA에 의하여 22점의 시판시료 중 메밀의 함유량을 조사한 결과, 메밀 함유 표시된 12점에서 평균 분석회수율은 31.6%로 나타났으나 시료 중 메밀의 정성적 검출은 100%로 매우 우수하였다. 본 연구에서 개발한 ciELISA는 가공식품에 함유된 메밀을 검출하는데 매우 효과적으로 활용할 수 있을 것이다.

• 동아시아식생활학회지
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• 제23권3호
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• pp.282-296
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• 2013

The study classified 83 obese adults by constitution and had them follow a strict diet according to their constitution in order to see if the Yin-Yang method would be effective on the metabolic syndrome, which is one of the main causes of death in Korea. Overall, the application of both Yin and Yang methods improved the following factors: weight, body fat percentage, systolic blood pressure, diastolic pressure, neutral fats and total cholesterol. In particular, the Yin constitution group of men showed more improvements than the Yang constitution group. Furthermore, waist circumference and the prevalence rate of systolic blood pressure, diastolic pressure, total cholesterol and metabolic syndrome were decreased noticeably. Total energy intake was increased in both men and women after the constitutional diet, along with the increase of nutrient intake, such as dietary fiber, vitamins and minerals, among others. Among various nutrients, vitamin A, vitamin C, thiamine, vitamin B6, folic acid, calcium, phosphorus, potassium, magnesium and iron intake were increased noticeably after the constitutional diet. In addition, subjects' intake of all nutrients, except for magnesium, satisfied the nutrition intake standards. Further, the nutrients adequacy ratio (NAR) and the mean adequacy ratio (MAR) improved for both men and women. The intake of potatoes, starch, greens and mushrooms increased noticeably, whereas the intake of meat, dairy, drinks and alcohol decreased after the constitutional diet. For the Yin constitution, the intake of Yin foods noticeably decreased, where as the intake of Yang foods decreased for the Yang constitution. In conclusion, the constitutional diet effectively improves the metabolic syndrome. Among many nutrients, the intake of dietary fiber, vitamins A, C and E, potassium and magnesium is positively associated with the improvement of metabolic syndrome biomarkers.